Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They’re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
Coconut Thins! These are so lovely I could eat them all at once!
For this recipe, I’ve used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavour and different shape.
These little treats are ultra thin, crispy crunchy and of course sweet! They’re kind of a cross between a cookie and a brittle candy, so if you like coconut, caramel and sweet things, then this is the one for you!
As far as the recipe itself, it’s incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it’s nice and easy and quick to make too.
These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.
You can also be flexible with these once they’re baked. For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colourful, or like here, simple leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!
Prep Time: 5 – 10 minutes
Cook time: 10 – 15 minutes
Yield: 12 – 14 pieces
Ingredients
1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden or corn syrup
6 1/2 Tablespoons plain (AP) flour
1/2 tsp lemon juice
2 Tablespoons Shredded Coconut
Here’s a couple of cookie items which we can recommend for you.
This cookie press is easy on the hands so when you’re pressing the cookies, the handle is nice and soft. It also comes with a variety of discs in a storage box so you can make different shapes.
Instructions
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
2. Add butter, sugar and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden color. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an airtight container and decorate the tops to your liking if you wish to.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s some more delicious recipes for you to try. So yummy!
Grandma’s War Time Orange Drop Cookies
- 1/4 cup or 55 g butter
- 1/3 cup or 55 g demerara / Light Brown sugar
- 2 1/2 Tablespoons golden or corn syrup
- 6 1/2 Tablespoons plain flour AP
- 1/2 tsp lemon juice
- 2 Tablespoons Shredded Coconut
-
Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
-
Add butter, sugar and syrup into a small, heavy-based pan.
-
Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
-
Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
-
Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
-
Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
-
When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.
Rhett says
13th March 2019 at 7:15 pmThese cookies are absolutely wonderfully delicious, I couldn’t stop eating them between batches. Thanks for the FB post
Lovefoodies says
13th March 2019 at 7:40 pmHi Rhett, they are addictive aren’t they!
So glad you enjoyed them and thanks very much for your feedback!
Yasmin says
11th December 2018 at 11:26 amToo buttery and tasted like candy. Will try again using less butter.
Lovefoodies says
11th December 2018 at 11:30 amHi Yasmin, these cookies are supposed to be buttery and candy like!
Deni says
9th November 2018 at 12:23 pmVery interesting twist on the old brandysnap. Lovely to find a recipe that works well with gluten free subs and has instructions for Aussie, UK & US. Thanks very much indeed.
PS I tried putting in extra coconut and using white sugar instead and had a great success. Nothing like the original in texture and spreading but really nice as well. 2 good recipes from 1
Thanks
Cynthia says
7th March 2018 at 12:13 amI just tried these, something isn’t right. I could barely scoop out onto the cookie sheet. Bakes like very thin brittle, too hard, and chews like candy. Is this how they are meant to be?
Karen says
5th January 2018 at 11:25 pmJust made these and LOVE THEM! I went by the recipe exactly and they turned out exactly as yours are pictured. I especially love that they aren’t overly sweet, even though it seems like they might be. They are the perfect coffee treat. THANK YOU!
Mae says
13th December 2017 at 3:20 amJust want to check is the lemon juice a must? Or optional?
Merry Miss says
1st December 2017 at 4:03 amI made a double batch of these tonight and am happy with them. I used dark corn syrup so they are much darker in color, which I am fine with. I am wonder how these will freeze, long way till Christmas… has anyone tried to freeze them? Will they become soggy when they defrost is what I am worried about.
Katen says
15th November 2017 at 4:00 amSeems like these are Anzac cookies.
Kimmy says
17th September 2017 at 10:37 pmNot exactly like the ones pictured, but delicious! I accidentally added too much lemon but no one could tell. They didn’t look as lacey. More like thin cookies. Grandparents loved them!
Ron Sykes says
22nd August 2017 at 7:10 amWell, I made 3 attempts. First one I got little blobs, second time I got lovely lace cookies, and the third time I got them almost right. The liquid content seems to be very critical.Too wet and it runs too much when cooked. To dry and you get little blobs.Close to pancake batter and you are very close. Loose batter and I think you will get the exact cookie you are after. I enjoyed them all and they are super quick and easy to make. Thank you for the recipe.
Lovefoodies says
22nd August 2017 at 8:05 amHi Ron, I’m glad they worked out and you enjoyed them! The consistency is quite critical, and also the temperature of them, you do need them ‘pourable’ on the cookie sheet, too cool and the liquid sets too quick! Thanks for writing in and sharing your baking experience
Aabha says
27th April 2017 at 2:15 pmCan we substitute coconut oil or any other kind of oil for butter…I am Vegan!
Pamela G. says
9th March 2017 at 12:32 amHas anyone tried substituting any gluten free flour substitute such as Cup4Cup or the King Arthur Flour equivalent? I don’t mean the baking mix that’s actually a substitute for Bisquick (which I detested anything made with that as a kid and still do but now I don’t and can’t eat it. I’m not sure why but I thought the taste was revolting. What do they use in that stuff anyway? I like plain ordinary flour). Because these don’t need to rise and complete many of the “chemical” reactions normal cookies must do I would think these should be fairly easy to convert to gluten free. I’ve had pretty good luck MOST of the time with Cup4Cup but not always. I’m open to suggestions.
Denise Richie says
11th July 2017 at 12:44 pmWhy don’t you try it and post your results?
Lorrie Tannahill says
12th February 2017 at 3:35 pmI just made these and they turned out great. Instead of sprinkling coconut on top though, I added 1/4 cup right to the batter itself. I used a melon baller sized icecream scoop and got 19 cookies. (9 on my regular sheet and 10 on my larger sheet). If you under cook these slightly (so they are more chewy than crispy) and wrap these around the handle of a wooden spoon, you can stuff them with a soft filling. Thanks for the recipe!
Nadine Matthews says
29th January 2017 at 12:26 amIs four cookies all you can fit on one average baking pan? do they spread that big? Thanks.
Danielle says
30th December 2016 at 2:23 pmI buy the coconut thins from Trader Joe’s. They are heavenly! Thinking this is a similar recipe. Do you think I could add coconut stevia to the mix to give it more of a coconut taste?
Nadine Moore says
22nd November 2016 at 5:26 pmHave you tried using oatmeal-raisin for the cookies. There is a shop here that makes them, sadly will not share the recipe. Would love to hear from you if you try the oatmeal-raisin cookies.
Nadine M
Ana Cristina Ribeiro da Silva Cravo Dias says
16th November 2016 at 8:53 amGood morning! I’m portuguese and it’s dificult to get corn syrup here. Can we use honey instead? I really want to bake these cookies! They seem delicious! Thanks!
Lovefoodies says
16th November 2016 at 9:27 amHi Ana, I haven’t tried this recipe with honey and I’m not sure if it will work because of the difference. If you can try and get maple syrup or golden syrup that will work.
Foxxi says
11th February 2017 at 8:47 pmGolden syrup is ur alternative for sure. But just FYI u can get corn syrup on Amazon.
Bea says
10th November 2016 at 7:43 amThanks for sharing. I love coconut and usually add golden syrup or honey to mine. Have a great week!
Teresa Cooper says
13th August 2016 at 5:22 pmI always get confused when it just says butter. Is that unsalted or salted butter. These look yummmmie.
Lovefoodies says
13th August 2016 at 5:35 pmHi Teresa, use whatever butter you prefer. It won’t make any difference in this recipe. Hope that helps! Please enjoy and have a lovely weekend too!
Mary Johnston says
8th August 2016 at 8:35 pmI just made these. They are so yummy. I made them a little smaller so I would have more to pass around.
DiEtta says
30th July 2016 at 11:31 pmWhen you state: (Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.) do you mean per cookie? Love this recipe. Going to swizzle choc over the top. Thanks for being so nice to share with everyone. Have a nice afternoon. DiEtta 😍
Lovefoodies says
31st July 2016 at 12:02 amHi Dietta, it is 1 teaspoonful PER COOKIE. These spread and become really thin, so although it doesn’t seem like much, you will watch them spread in the oven.
Hope that helps!
DiEtta says
31st July 2016 at 12:24 amThanks so much. That helps a lot. ❤️🙋🏻
Cherylann says
9th July 2016 at 8:13 pmIs it possible to make them without corn syrup
Lovefoodies says
9th July 2016 at 8:39 pmHi Cherylann, You do need to have the corn syrup or some other type of thick syrup (such as golden syrup) in this recipe because it is the syrup which will give you the lacy characteristic you see in the photos.
Corry says
5th July 2016 at 3:04 pmOhhh, these look just like some cookies I buy at our Dutch store here in Grand Rapids!!! Definitely going to make them soon as soon as the temperatures get a little cooler around here!!☀️☀️😳❤️
Elizabeth Robert says
17th June 2016 at 1:48 amBTW, I also used garbanzo bean flour, palm sugar and agave
Lovefoodies says
17th June 2016 at 8:50 amHi Elizabeth, your little bowls sound absolutely fabulous!
Elizabeth Robert says
17th June 2016 at 1:46 amI used this recipe to make crispy cookie bowls. While still pretty warm gently take them off the parchment paper and place on a small inverted bowl. When cooled, remove and brush the inside with a mixture of cocoa and butter. Chill for a few minutes in the fridge and fill with fresh fruit. I made a sauce of whipped cream, vanilla and a little Jameson. Happy Father’s Day
Sandra Grupp says
6th June 2016 at 12:47 amI used Gluten Free Flour and it worked fine. But I didn’t anticipated how much they would spread!!!!
But yummy..
Cindy Craig says
21st April 2016 at 10:24 amThese look delish,.However I might add the coconut in the batter, also I would add cashews or pecans to the batter..After baking and cooling I would sandwiched them together with coconut frosting. Yum!!! Cindy Craig
Lovefoodies says
21st April 2016 at 11:15 amHi Cindy, Thanks for writing in and I’m glad you like the recipe! However, please do NOT add the coconut to the batter! I tried this because I was thinking along the same lines as you. Unfortunately, when I tried it, the cookies did not work at all. They changed in texture totally, and were like lumps of chewy things on the baking tray, so they didn’t turn out thin, nor crisp and I ended up throwing them away! So you have been warned! I would suggest sticking to the recipe, and if you want to add some nuts, I would sprinkle some, finely chopped over the tops when you sprinkle the coconut before baking. Hope that helps!
Carol says
11th July 2016 at 9:40 pmOh yes I was thinking to do same. Nice treat!
mustangrom says
16th January 2017 at 7:23 pmIn your photo the coconut looks like desiccated coconut, I find sweet shredded coconut more readily available. Have you tried using this?
Lovefoodies says
16th January 2017 at 7:34 pmHi there, yes, the shredded will be fine.
Please enjoy!
Gail Flynn says
26th March 2016 at 8:46 pmVery good. They really spread when baking though. At least they should be 4 inches apart.
Cheryl says
21st March 2016 at 4:03 pmCan vanilla be used instead of lemon?
Lovefoodies says
21st March 2016 at 4:19 pmHi Cheryl, yes, you can use vanilla too. The lemon is used just to cut through some of the sweetness, although you don’t actually taste the lemon flavor. Hope that helps!
Cheryl says
21st March 2016 at 4:23 pmThank you.
Marie says
11th March 2016 at 11:16 amI don’t want to use cornsyrup! What can I use instead? Looks very delicious!
Lovefoodies says
11th March 2016 at 11:48 amHi Marie, Golden syrup or Cane syrup will also work!
Liz says
11th March 2016 at 7:31 amThank you for the nice recipes.
Kate says
28th December 2015 at 6:38 pmHave you used coconut flour in lieu of regular flour? Or maybe oat flour?
Lovefoodies says
28th December 2015 at 6:51 pmHi Kate, unfortunately I haven’t tried this recipe using either coconut or oat flour so I am not able to say if it works! If you try it, please do pop back and let us know so we can have your suggestion in case anyone else is curious!
Thanks and wishing you a Happy New Year!
Donna says
25th December 2015 at 8:20 pmHas anyone tried stirring in a little of the shredded coconut rather than just on top?
Lovefoodies says
25th December 2015 at 9:50 pmHi Donna, I have tried adding coconut in to the mix and it changes the consistency completely and they turn out like soft thick cookies(and were not nice at all. I threw that batch out! So I don’t advise at all! Hope that helps and Merry Christmas!
raeanne cardenas says
22nd December 2015 at 11:08 pmlove the recipe but i did it and added 1 Tbs of flour gust to make them thinker for my tast and crunch i wonted. and pout the coconut in the mixes as will as on top so i added 1 1/2 Tbs of coconut to them
Pam says
20th December 2015 at 2:16 pmSweet coconut?
Lovefoodies says
20th December 2015 at 3:05 pmHi Pam,
Either is fine, whatever your taste is!
Becki says
15th December 2015 at 7:32 amHi,
These look fantastic, I wonder if I could replace the coconut with oats?
Lovefoodies says
15th December 2015 at 8:38 pmHi Becki, I haven’t tried sprinkling with oats for this recipe, the only concern I would have is that it may be extremely chewy (these are more like a brittle). If you do try with oats, because it is a small batch, you could perhaps try it on one or two to see if it would work. What you mustn’t do is add the oats into the mixture in the pan as this won’t give you the correct consistency for them to spread and get that lace effect.
Please do let us know if you decide to experiment. We’d love your feedback on any changes!
mahvash says
12th December 2015 at 6:16 pmwhat could i use instead of corn syrup
Lovefoodies says
12th December 2015 at 10:26 pmHi there! Maple syrup or golden syrup also works with this recipe. Hope that helps!
susanmp14 says
11th December 2015 at 4:13 pmThese look delicious, tho all that work for such a small batch.
Lovefoodies says
11th December 2015 at 4:47 pmHi Susan. Thanks! These are very delicious indeed! The amount of work is not much, just a matter of mixing ingredients in a pan then putting in the oven, just like cookies, you have to mix then bake!! You can always double the batch, or increase to any amount which suits, so hopefully you will get to try them soon!
Thanks for writing in and wishing you a Merry Christmas!